Summary

Ingredients

• 800 g cucumber (s)
• 1 large clove garlic
• 5 g iner, fresh
• 1 teaspoon salt
• 2 tablespoon balsamic vinegar, lighter
• 1 tablespoon pumpkin seed oil
• 1 tablespoon rapeseed oil
• 200 g sour cream
• 20 g pumpkin seeds
• some parsley, chopped

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Instructions

1. Peel the cucumber and cut into spaghetti with the spiral cutter. You don`t need to peel cucumbers from the garden. Finely chop the garlic clove and grate the ginger. I use the cheese grater for this, it works very well with it.
2. Now mix the balsamic vinegar, pumpkin seed oil, rapeseed oil, garlic, ginger and salt with the sour cream thoroughly, the mixture is quite compact, but the cucumbers give off a lot of liquid, then it fits again. Mix everything with the cucumber spaghetti and let the salad steep in the fridge for about 30 minutes.
3. Toast the pumpkin seeds without fat in a coated pan until they start to smell, set aside.
4. Divide the cucumber salad on 4 plates, sprinkle with the pumpkin seeds and chopped parsley.
5. If you swap the sour cream for 200 g of cream yoghurt (10% fat), one serving only has 173 calories. Otherwise 238 Kcal